Out of Milk, one case
Milk substitutes for mashed potatoes
5 options, ranked, with the exact amount
Use Heavy cream
Same amount as the milk
For mashed potatoes, the best milk substitutes are Heavy Cream, Half and Half, and Evaporated Milk. Use 1:1 ratio and follow these mashed potato techniques for optimal results.
- Verdict —
- Works
- Best for —
- mashed potatoes
One casethe full milk card
Every option, one card
Ranked| # | Substitute | Instead of milk | Verdict |
|---|---|---|---|
| 1 | Heavy creammashed potatoes | Same amountWorks | Works |
| 2 | Half and halfmashed potatoes | Same amountWorks | Works |
| 3 | Evaporated milkmashed potatoes | Same amountWorks | Works |
| 4 | Buttermilkmashed potatoes | Same amount | No verdict on record |
| 5 | Coconut milkmashed potatoes | Same amount | No verdict on record |
Heavy cream
similar taste and texture
Heavy cream provides similar richness and creaminess to milk in mashed potatoes. Good for creating creamy, rich mashed potatoes with a luxurious texture.
- Best for
- mashed potatoes, when you want richness, creamy texture, easy preparation, most mashed potato recipes
Use heavy cream directly as a 1:1 replacement. It has similar fat content to milk and works well in most mashed potato recipes.
Half and half
similar taste and texture
Half and half provides similar richness and creaminess to milk in mashed potatoes. Good for when you want the mashed potato character with a slightly different flavor profile.
- Best for
- mashed potatoes, when you want creaminess, creamy texture, easy preparation, most mashed potato recipes
Use half and half directly as a 1:1 replacement. It has similar fat content to milk and works well in most mashed potato recipes.
Evaporated milk
similar taste and texture
Evaporated milk provides similar richness and creaminess to milk in mashed potatoes. Good for when you want the mashed potato character with a slightly different flavor profile.
- Best for
- mashed potatoes, when you want creaminess, creamy texture, easy preparation, most mashed potato recipes
Use evaporated milk directly as a 1:1 replacement. It has similar fat content to milk and works well in most mashed potato recipes.
Buttermilk
slightly different · similar texture
Buttermilk provides similar richness and creaminess to milk in mashed potatoes. Good for when you want the mashed potato character with a slightly different flavor profile.
- Best for
- mashed potatoes, when you want creaminess, creamy texture, easy preparation, most mashed potato recipes
Use buttermilk directly as a 1:1 replacement. It has similar fat content to milk and works well in most mashed potato recipes.
Coconut milk
slightly different · similar texture
Coconut milk provides similar richness and creaminess to milk in mashed potatoes. Good for when you want the mashed potato character with a slightly different flavor profile.
- Best for
- mashed potatoes, when you want creaminess, creamy texture, dairy-free recipes, most mashed potato recipes
Use coconut milk directly as a 1:1 replacement. It has similar fat content to milk and works well in most mashed potato recipes.
How it behaves in this recipe
Milk in mashed potatoes provides moisture and helps create a creamy, smooth texture. The best substitutes maintain this moisture and creaminess while providing similar functionality in recipes. Heavy cream, half and half, and evaporated milk work particularly well because they have similar fat content to milk.
Tips for substituting milk
9 tips- Milk in mashed potatoes provides moisture and helps create a creamy, smooth texture
- Heavy cream works well in most recipes but may be slightly richer than milk
- Half and half works well in most recipes but may be slightly thinner than milk
- Evaporated milk works well in most recipes but may be slightly thicker than milk
- Buttermilk adds tanginess and works well in most recipes
- Coconut milk adds a subtle coconut flavor that works well in many recipes
- For best results, use room temperature substitutes in cooking
- Milk substitutes work well in mashed potatoes and help create the same creamy texture
- In baking, milk substitutes help create the same moist, tender texture
Notes on milk
- Use heavy cream for similar richness and creaminess
- Use half and half for a similar fat content with slightly different texture
- Use evaporated milk for a similar fat content with richness
- Use buttermilk for a similar fat content with tanginess
- For dairy-free options, use coconut milk or cashew milk
Questions
5 questionsCan I use heavy cream instead of milk in mashed potatoes?
Yes, heavy cream works well as a milk substitute in mashed potatoes. It will make the mashed potatoes richer and creamier.
What's the best milk substitute for mashed potatoes?
Heavy cream, half and half, or evaporated milk work best as milk substitutes in mashed potatoes. They provide similar richness and creaminess to milk.
Can I use water instead of milk in mashed potatoes?
Yes, but you'll need to add butter or oil to provide the fat content that milk normally provides. This will help create a creamy texture.
Why do some recipes call for milk in mashed potatoes?
Milk provides moisture and helps create a creamy, smooth texture in mashed potatoes. It also helps the potatoes mash smoothly.
Can I use plant milk in mashed potatoes?
Yes, plant milks like oat milk, almond milk, or soy milk work well as milk substitutes in mashed potatoes. They provide similar moisture and creaminess.